This is the book I gift to friends just getting started making their own dairy products! I've purchased or borrowed many home dairy-ing books, and this is the one I keep coming back to. It feels written for me! I use raw milk in my creations.
The author explains everything, from the science (the how and why) behiind making dairy products, the different types of starter cultures, how ingredients behave and their purposes, essential kitchen equipment, as well as very clear recipes for: butters (such as ghee, compound butter, cultured butter), fermented dairy (yogurt, true buttermilk, kefir, sour cream and more), cheeses (from beginner cheeses like queso blanco, cream cheese, ricotta, mozzarella to more advanced cheeses like cheddar and Parmesan), ice creams, as well as recipes for DIY body care products. Also included are a few cooking recipes utilizing homemade dairy. My favorite is the saag paneer recipe. So delicious! For a general dairy making book, this is the go-to. There are other specialty books out there that cover specific topics more thoroughly...for example, I have huge cheese-making bibles, and a great fermentation book...but this one touches on ALL the basics for a wide variety of dairy products.
Step-by-step clear photos and directions really take the mystery out of making your own dairy products.
Throughout the book are Portraits, little entertaining glimpses into the backgrounds of a selection of people who are expert dairy-makers. Nice to read while stirring or waiting for the milk to get to temperature.
I would recommend this to anyone interested in making their own dairy products, new to it or even someone with experience looking for some new ideas - above any other general dairy books out there. It's fun, it's smart, and it can empower you to take on any dairy project!
- Hardcover: 135 pages
- Publisher: Lark Books (31 March 2011)
- Language: English
- ISBN-10: 1600596274
- ISBN-13: 978-1600596278
- Product Dimensions: 21 x 1.9 x 23.5 cm
- Boxed-product Weight: 567 g
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